The Tortellini are a typical dish of the Emilia region. We suggest this classical and well balanced recipe.
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INGREDIENTS |
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Tortellini ai Formaggi La Collezione Barilla |
250 |
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g |
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Thin green peas |
150 |
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g |
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Whipping cream |
150 |
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g |
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Ham |
100 |
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g |
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Celery |
30 |
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g |
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Butter |
20 |
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g |
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Dry white wine |
1 |
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cup |
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Shallot |
1 |
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tip |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cut the ham and celery into little cubes, keeping them divided. In a low and large saucepan, sauté the shallot in butter. Add the ham cubes and the peas. |
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| 2. |
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Pour the wine and let it evaporate. Then add the celery and heavy whipping cream, obtaining a creamy sauce. |
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| 3. |
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Cook the Tortellini ai Formaggi La Collezione Barilla in plenty of salted water, drain it and put it in the sauce pan. Stir. If you prefer, garnish the dish with a sprinkle of grated Parmigiano Reggiano cheese. |
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CHEF'S NOTE |
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Brown the prosciutto cubes on a low fire, so it doesn't dry. |
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For this sweet and tasty dish we suggest a light, sparkling, red wine such as a Lambrusco di Sorbara or a Freisia Frizzante. |
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